How To Make Spiced Grilled Shrimp with Tomato Salad
Grilled shrimp spiced and seasoned with bold Southwestern flavors are served alongside a fresh and vibrant tomato salad to make one complete meal.
Serves:
Ingredients
- cupbasil leaves,packed
- cupextra-virgin olive oil
- kosher salt and freshly ground black pepper
- 2¼tspsweet smoked paprika
- 1½tsppure ancho chile powder
- 1½tsplight brown sugar
- ½tspground cumin
- ¼tspground coriander
- tspcayenne pepper
- 24jumboshrimp
- 2tbspcanola oil
- 3largeyellow heirloom tomatoes
- 1smallred onion
Instructions
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In a blender, puree the ⅓ cup of basil leaves with the olive oil until smooth. Season the oil with salt and black pepper. Light a grill or preheat a grill pan.
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In a small bowl, mix the sweet smoked paprika with the pure ancho chile powder, light brown sugar, cumin, coriander, cayenne pepper, salt, and black pepper. Brush the shrimp with the canola oil and season all over with the spice mixture.
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Grill the shrimp over moderately high heat, turning once, until they are lightly charred and cooked through.
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Arrange the tomato and onion slices on a platter and drizzle with the basil oil. Top with the shrimp, garnish with the remaining basil leaves, and serve.
Nutrition
- Calories: 80.33kcal
- Fat: 5.38g
- Saturated Fat: 0.55g
- Trans Fat: 0.02g
- Monounsaturated Fat: 3.29g
- Polyunsaturated Fat: 1.34g
- Carbohydrates: 4.72g
- Fiber: 1.36g
- Sugar: 2.54g
- Protein: 4.11g
- Cholesterol: 30.24mg
- Sodium: 227.68mg
- Calcium: 28.20mg
- Potassium: 210.31mg
- Iron: 0.60mg
- Vitamin A: 62.10µg
- Vitamin C: 8.67mg
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